Turkish Milk Cake with Semolina
Revani is a light and fluffy cake that is perfect with tea or coffee.
Ingredients
- 3 eggs
- 3 tbsp (heaped) sugar
- 3 tbsp milk
- 3 tbsp oil
- 3 tbsp (heaped) semolina
- 3 tbsp (heaped) plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 250ml water
- 250ml milk
- ¾ cup sugar
- dessicated coconut (optional)
Method
- In a large bowl, beat together the eggs and sugar. Add the milk and oil to the bowl, and beat to combine.
- Add the dry ingredients to the bowl, along with the vanilla extract, beat to combine on a low setting.
- Preheat the oven to 180C. Oil a medium sized baking dish and add the cake mix. Bake for 20-25 minutes, or until golden.
- Meanwhile, to make the milk syrup, combine the water, milk and sugar, and whisk until fully dissolved.
- Remove the cake from the oven and allow to cool for five minutes. Poke some holes using a skewer (this will allow it to better absorb the liquid). Pour over the milk syrup and allow to stand for at least 20 minutes, or place in the fridge to chill.
- To serve, sprinkle over the dessicated coconut. The cake can be stored in the fridge for a few days.
Ingredients
- 3 eggs
- 3 tbsp (heaped) sugar
- 3 tbsp milk
- 3 tbsp oil
- 3 tbsp (heaped) semolina
- 3 tbsp (heaped) plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 250ml water
- 250ml milk
- ¾ cup sugar
- dessicated coconut (optional)
Method
- In a large bowl, beat together the eggs and sugar. Add the milk and oil to the bowl, and beat to combine.
- Add the dry ingredients to the bowl, along with the vanilla extract, beat to combine on a low setting.
- Preheat the oven to 180C. Oil a medium sized baking dish and add the cake mix. Bake for 20-25 minutes, or until golden.
- Meanwhile, to make the milk syrup, combine the water, milk and sugar, and whisk until fully dissolved.
- Remove the cake from the oven and allow to cool for five minutes. Poke some holes using a skewer (this will allow it to better absorb the liquid). Pour over the milk syrup and allow to stand for at least 20 minutes, or place in the fridge to chill.
- To serve, sprinkle over the dessicated coconut. The cake can be stored in the fridge for a few days.